ORZO SALAD

Ingredients

12 oz Cleopatra's Kamut Orzo, any brand will do. This just happens to be the brand that is sold in my area.
1/4 cup Extra virgin olive oil
2 ea Medium size ripe tomatoes, cut into wedges
3 Tbsp Balsamic vinegar(other kinds will work)
1 ea Clove garlic, crushed and chopped
3/4 cup Finely chopped fresh parsley
1/4 cup Finely chopped fresh basil (Dry will work, cut quantity in half)
1/4 cup Finely chopped red onion
1/4 cup Finely chopped feta cheese
Freshly ground pepper to taste

Directions

Cook the orzo as directed on the package until just tender(10 to 12 minutes). In any case read the directions on the package for cooking. Drain well and rinse in cold water to stop the cooking action. Drain well again and place in a bowl. In a separate bowl, mix the olive oil with the balsamic vinegar and garlic and set aside. Add the parsley, basil and onion to the cooked orzo. Add the olive oil and vinegar mixture along with the pepper to taste and the feta cheese. Toss or stir well and refrigerate for two hours minimum. Before serving, dress the top of the salad with the tomato wedges.

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